A light salad of warm cauliflower & chickpeas coated in an mix of spices. For a more filling dish, serve with couscous or hot pitta bread.
SERVES 4
• 1 head cauliflower broken into florets
• 2 garlic cloves, crushed
• 2 tsp cumin seed
• ½ tsp ground cinnamon
• 3 tbsp olive oil
• 1 tin chickpeas, drained and rinsed
• 2 tbsp golden raisins or regular raisins
• Small bunch parsley
1. Heat oven to 200C/180C fan/gas 6.
2. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 20 minutes, tossing once to get an even roasting.
3. Add the chickpeas, raisins and remaining oil to the tin, then cook for 10 minutes more. To serve, stir in the parsley and season with salt and pepper.
Recipe & Photography By Anna Pettigrew
Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.Sign-up to the Kitchen Garden Magazine Newsletter
Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…
You can unsubscribe at any time.
About the Author
- DAMSON ALMOND CRUMBLE - 4th September 2017
- VEGGIE CHILLI WITH CORIANDER - 5th April 2017
- BEET BURGER - 13th March 2017